Creamy Zucchini & Leek Soup

Liquidized (IDDSI Level 3)

Smooth foods that pour easily and require no chewing, but are moderately thicker than regular liquids.

Soup is one of those quietly dependable foods. Mild, familiar, and naturally smooth, it works especially well at Liquidized (IDDSI Level 3), where cohesion and predictability matter more than boldness. This creamy zucchini and leek soup is the kind of recipe people return to again and again because it feels easy, on the palate and at the stove.

Zucchini brings moisture and softness without fiber that resists blending, while leeks add gentle sweetness and depth once fully cooked. When blended warm, their cell structure breaks down easily, creating a naturally cohesive texture without relying on heavy thickeners or starches.

Tired of Meal Replacement Shakes?

To some with a sweet tooth, shakes throughout the day could sound enticing for a few days, but when liquidized needs extend further, the sugar becomes less enticing. This soup is intentionally understated. For people experiencing flavor fatigue or swallowing fatigue, subtle flavors are often more successful than highly seasoned dishes. A small amount of fat via cream, milk, or olive oil rounds everything out, improving mouthfeel and helping the soup hold together in a smooth, slow moving flow.

Because of its neutrality, this recipe is also highly adaptable. It can be served on its own, paired with other savory Level 3 foods, or used as a base to gently introduce herbs or protein additions once tolerance is established. It’s a practical anchor recipe that supports both comfort and consistency.

As always with Level 3 foods, blending time and temperature matter. This soup should mound softly on a spoon and pour slowly when tilted. Taking a moment to recheck the texture before serving helps ensure safety and confidence with every bowl.

Creamy Zucchini & Leek Soup Recipe

A smooth, savory zucchini and leek soup designed to be mild, cohesive, and IDDSI Level 3 with no chewing required.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Beverages, Soup

Cuisine: Comfort, European

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups zucchini chopped
• 1 cup leeks white and light green parts only, sliced and well washed
• 1½ cups low-sodium vegetable or chicken stock
• ¼ cup milk, half-and-half, or unsweetened plant milk
• 1 tbsp olive oil or butter
• Salt to taste
• Optional: 1–2 tbsp silken tofu or Greek yogurt protein + body
• Thickener only if needed (IDDSI-approved)

Equipment

• High-power blender
• Medium saucepan
• Measuring cups/spoons
• Spoon/ fork/ 10mL syringe (for IDDSI test)

Method

 

1. Heat olive oil or butter in a saucepan over medium heat. Add leeks and cook gently until very soft, about 8–10 minutes.
2. Add zucchini and stock. Simmer until zucchini is fully tender, about 10 minutes.
3. Transfer to a high-power blender. Add milk and optional protein. Blend 45–60 seconds until completely smooth. Let sit 1–2 minutes, then check thickness.
4. Adjust if needed: Too thin → add a small amount of thickener or protein. Too thick → add warm stock 1 tbsp at a time. Re-blend briefly and recheck texture at time of service,

SLP Notes

Testing Methods: drips freely through fork prongs, doesn’t leave a pattern when surface is pressed with a fork, pours from a tilted spoon without sticking, 8+ml left in 10mL syringe after 10 seconds (syringe flow testing).

Adjusting Consistency: If the mixture is too thick, add small amounts of liquid, one tsp at a time. If too thin, blend further with more solids or a thickening agent like xantham gum, being sure to retest at time of serving. 

Temperature Caution: The viscosity of purees changes with temperature. Always test after reheating or chilling, as thinner or thicker consistencies may alter the IDDSI level.

Storage & Reheating: Refrigerate promptly and reheat gently, stirring between intervals. Always retest consistency before serving.

For many people, foods like this become anchors. When eating feels uncertain, having a few reliable recipes that behave the same way every time can ease anxiety and make meals feel manageable again. Creamy zucchini and leek is gentle enough to return to often, without feeling monotonous.

This soup also highlights how much texture comes from technique, not restriction. Fully cooking the vegetables, blending while warm, and allowing the soup to rest briefly all contribute to a smoother, more cohesive result. These small steps preserve flavor while supporting an easier swallowing experience.

Because the flavor profile is neutral, this recipe fits easily into daily routines. It can stand alone as a light meal, or be paired with other Level 3 dishes to create a more complete plate. Over time, that flexibility helps meals feel less clinical and more like normal eating.

Most importantly, this soup is meant to support confidence. When food is predictable, comfortable, and familiar, people are more likely to eat well and eat enough. Recipes like this don’t draw attention to limitation, they quietly make eating feel possible again.

Looking for a second helping?

Another savory soup that offers a smooth, sippable texture is this White Miso Ginger Soup. Or pair this recipe with the turkey congee or this pureed chicken mole.

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